Evidence map›Paper›PMID 41658363›Full record

ArticleFood chemistry: X2026

Effects of a novel salt-tolerance

Xiaoqi Gong, Wenjun Zuo, Xiaodan Tao, Zhijia Liu, Chuanqi Chu, Yujie Zhong, Tao Wang, Junjie Yi

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.

0numbers the graph read from it
0cells of the map it votes in
2citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

2 citing papers in PubMed.

  1. Salt Stress Accelerates Tyrosine Depletion byFoods (Basel, Switzerland) · 2026
    Article
  2. Screening and Characterization ofFoods (Basel, Switzerland) · 2026
    Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

8 authors.

Xiaoqi GongFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China.
Wenjun ZuoChuxiong Yunquan Sauce Co., Ltd., Chuxiong 675000, China.
Xiaodan TaoChuxiong Yunquan Sauce Co., Ltd., Chuxiong 675000, China.
Zhijia LiuFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China.
Chuanqi ChuFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China.
Yujie ZhongFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China.
Tao WangFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China.
Junjie YiFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Broad bean paste (BBP) is a traditional Chinese condiment whose spontaneous fermentation often leads to unstable quality and safety concerns. This study isolated a novel halotolerant

Indexed as

Broad bean pasteFlavor compoundHalotoleranceLactiplantibacillus plantarumStarter culture

Identifiers

PMID41658363
PMCPMC12874603

What OpenQuestion holds

Textmetadata
LicenceCC BY
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Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.